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A colorful ham and hash brown casserole with bacon, cheese, and green onions.
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Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.
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Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme, and parsley--always a crowd pleaser.
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Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!
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Use coconut milk for a tropical twist on classic flan.
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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The whole ducks in this recipe are halved, seared, and roasted with an easy glaze of orange marmalade, orange juice, and soy sauce.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
cooking.nytimes.com
This recipe is by Maura Egan and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mushrooms, taleggio cheese
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Provençal flavors of basil pesto and ratatouille are the star of these deviled eggs.